Loaded Deviled Eggs
A delicious twist on a classic favorite, these Loaded Deviled Eggs are packed with crispy bacon, creamy cheese, and a touch of vinegar for a flavorful appetizer.
Ingredients
Eggs and Filling
- 12 large large eggs (hard-boiled, cooled & halved) Cooled and hard-boiled
- 6 slices bacon (cooked crisp & crumbled) Crisp and crumbled
- 2 teaspoons fresh chives, finely chopped Adds freshness and flavor
- 2 teaspoons white vinegar For zest
- 2 tablespoons finely shredded mild cheddar cheese Can substitute with other cheeses
- 1/4 cup sour cream or 1/4 cup buttermilk Creamy texture
Garnish
- to taste Paprika For garnish
Instructions
Preparation
- Start by hard-boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then cover the saucepan and let the eggs sit covered for 12 minutes.
- After 12 minutes, cool the eggs in ice water and then peel them.
- Cut the eggs in half and carefully place the yolks in a bowl.
- Cook the bacon until it’s crisp, then crumble it.
- Mash the yolks in the bowl and mix in the chives, cheddar cheese, vinegar, and sour cream or buttermilk until the mixture is smooth.
- Fill the egg whites with the yolk mixture. Top each egg with crumbled bacon and sprinkle with paprika.
- Chill the eggs for at least 30 minutes before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. You can prepare the filling a day in advance and fill the egg whites just before serving.